Sunday, November 20, 2011

Wild Rice Stuffing

I thought I would try a gluten free recipe for stuffing this year. It's been so long since I've had wild rice and this sounded so good. It was delicious when I made it today. Even got compliments on it tonight at a church dinner. If you've ever had wild rice, you've experienced that wonderful chewy texture. It'll all come back to you, when you have some of this stuffing.

You can substitute other dried fruit and nuts instead of apricots and pecans. If you don't want a sweet element to it, just leave out the dried fruit altogether. Allergic to nuts? Leave out the pecans. This is made like bread stuffing, but uses brown rice and wild rice instead. You could also use this to stuff peppers, winter squash and maybe even mushrooms. Tell me how you use it.

In a large pot, on medium-high heat, saute celery, onion, wild rice, and garlic in oil for about 3 minutes. Stir in broth and sage. Bring to a boil. Cover, reduce heat and cover, then simmer for 25 minutes. Stir in brown rice and bring to boil again. Cover, reduce heat, and cook for 30 minutes or until liquid is absorbed. Remove from heat, let stand, covered for 10 minutes. Stir in apricots and pecans and taste for seasoning.

About the author

Helpmeet to a wonderful husband. Together we are training up our children to love the Lord. This journal reflects my interests in vegan food, living simply, with a little encouragement along the way. Shalom
(email: veganfootprints at gmail dot com)